Pellet grilled spinach is simple to prepare and adds a smoky, wood-fired dimension to ordinary spinach. When you can find spinach still attached to its stems, it grills particularly well and holds together on the grates. Stemmed spinach is nutritious, easy to handle, and makes a superior final result.
Traeger Grilled Spinach
For this recipe I recommend using whole spinach with stems intact. De-stemmed, loose leaves tend to fall through grill grates unless you use a pan or grill basket, which is fine if that’s what you have, but whole stalks are easiest and yield a better texture. Whether you grill directly on the grates or in a shallow pan, the pellet smoke flavor will infuse the leaves and make the spinach especially tasty.
A light coating of oil and a pinch of salt is all that’s needed to highlight the vegetable’s natural flavor. The brief time on a preheated pellet grill wilts the spinach just enough to remove some of the raw bitterness while preserving color and nutrients.
Where to find spinach with stems at the store
Spinach sold with stems is usually located near other loose greens such as celery, lettuce, or bunch herbs—not in the pre-cut salad mixes in plastic clamshells. It is often wrapped in clear plastic similar to fresh basil or uncut herbs. Look through the leafy greens section rather than the bagged or pre-mixed salad area. If you can’t find it, ask a produce clerk; many stores stock it but it can be tucked behind other vegetables.
Best oils for grilling spinach
Any neutral oil will work to coat the spinach before grilling. Olive oil is a classic choice and an olive oil mister or pump-style spray makes it easy to apply a thin, even layer without oversaturating the leaves. If you prefer other flavors, try sunflower oil, sesame oil for an Asian-style note, or a light coconut oil for a hint of sweetness. Avoid heavy oils that will weigh down the leaves.
A light mist or drizzle is sufficient—your goal is a glossy sheen on the leaves, not a heavy coating.
How long to cook pellet grilled spinach
At a pellet grill temperature around 325–400°F, spinach needs only a few minutes to wilt. The exact time depends on the heat and how crowded the grill is, but plan on roughly 4–6 minutes. Watch the leaves closely: they should become bright, deep green with a glossy finish and be tender but not slimy. Spinach continues to soften a bit after being removed from the heat, so pull it a little early if you’re unsure.
See more easy Traeger recipes and grilling ideas in my recipe collection and blog posts.
Cooking spinach in a pan over the grill
If you must use a pan or grill basket to hold loose leaves, follow the same basic rules: coat lightly with oil, season, and watch closely. Remove the spinach when it looks glossy and vibrant. Overcooking will turn the leaves past their prime and make them limp and mushy, so err on the side of undercooking.
Other greens that grill well
Many leafy greens adapt well to pellet grilling using the same approach. Try these options:
- Mustard greens — have a peppery bite that mellows and chars nicely on the grill.
- Kale — the sturdy leaves hold up to higher heat and develop a pleasant texture; try grilling large leaves whole or in pieces.
- Romaine lettuce — grilling romaine softens the bitter center and caramelizes the inner leaves, adding smoky depth to salads and sandwiches.
- Endive — slightly bitter and firm, endive becomes tender and nuanced when grilled; slice into wedges and cook a bit longer than spinach.
What to serve with pellet grilled spinach
Grilled spinach makes a versatile side that pairs with seafood, beef, lamb, or poultry. It can also complement vegetarian mains like grilled summer squash or a hearty grain salad. The smoky flavor and tender texture make it a fresh alternative to heavier starchy sides.
Suggested pairings include crab-stuffed fish, grilled steak, grilled zucchini and yellow squash, simply seasoned grilled chicken, or steamed shellfish. The quick cooking time of the spinach allows you to coordinate it easily with proteins that cook in a similar time frame.
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Traeger Grilled Spinach
This simple pellet-grilled spinach is tossed with a little oil and salt, then quickly wilted on a pellet grill. The result is bright, tender greens with a subtle wood-smoke flavor—an ideal summer side.
Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes
Ingredients
- 2 bunches fresh spinach, on the stalk (washed and well dried)
- 1 teaspoon avocado oil (or olive oil)
- ½ teaspoon salt (adjust to taste)
Instructions
- Preheat the pellet grill to 400–425°F, following the manufacturer’s directions.
- Lightly drizzle or mist the spinach with oil and sprinkle with salt. Toss gently to coat.
- Arrange the spinach on the grill grates or in a shallow grill pan. Cook about 4–6 minutes, turning once if desired, until the leaves are wilted, bright green, and glossy.
- Remove from the grill and serve immediately while warm.
Notes
Keep a close eye while grilling—spinach wilts quickly and can overcook in seconds. If using other greens, allow slightly longer cook times for tougher leaves like kale or endive.
Nutrition Information (per serving)
Yield: 6 | Serving Size: 1
Calories: 33 • Total Fat: 1g • Saturated Fat: 0g • Unsaturated Fat: 1g • Cholesterol: 0mg • Sodium: 266mg • Carbohydrates: 4g • Fiber: 2g • Sugar: 0g • Protein: 3g
Nutrition estimates are approximate. Consult a trusted source for medical or dietary tracking.